1/4 c. sugar
1 tsp. salt
1 pkg. rapid-rising yeast
2 c. unbleached flour
1 c. milk
1/2 c. softened butter
1/2 c. sour cream
2 lg. eggs
2 c. wheat flour
Unbleached flour (1 to 1 1/2 c.)

In large bowl, combine sugar, salt, yeast, and flour. In small saucepan, heat milk, butter, sour cream to 120 to 130 degrees. Gradually beat liquid ingredients into dry ingredients. Beat 2 minutes. Beat in eggs and wheat flour. Stir in enough unbleached flour to make a soft dough.

On floured surface, knead about 10 minutes. Let rise in greased bowl until doubled, about 30 minutes. Punch down dough, cut in half, and let rest 5 minutes. Preheat oven to 400 degrees. Cut each dough half into 9 pieces. Shape each piece into a 14-inch rope. Fold rope in half, seal ends together, twist, and coil into a roll. Tuck ends under. Bake about 12 minutes on greased cookie sheet.